Amish Buttermilk Cheesecake
- Reviews 2
Ready In: 1 hr 25 mins
Serves: 12
Yields: 1 10 inch spring form
Ingredients
Crust
- 1⁄2 cup butter
- 1⁄4 cup packed brown sugar
- 1 cup whole wheat flour or 1 cup all-purpose flour
- 1 cup regular rolled oats
- 1⁄4 teaspoon ground cinnamon
Filling
- 16 ounces cream cheese
- 1 1⁄4 cups dairy buttermilk
- 2 large eggs
- 1⁄4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Topping
- 3⁄4 cup soft coconut macaroon, crushed
Directions
- Preheat oven to 350 degrees.
- Melt butter, stir in brown sugar, flour and oats.
- Press into 9 or 10 inch spring form pan.
- Beat cream cheese, and brown sugar in a bowl until smooth.
- Beat in the buttermilk, flour and soda until smooth.
- Beat in two large eggs until mixed, add in vanilla, dont overbeat.
- Spoon into prepared crust lined pan.
- Sprinkle the top with the crushed macarrons.
- Bake in oven for 70 minutes or until set.
- This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
- This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
- Cool before cutting.
- Serve with raspberry sauce and fresh raspberries.
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